Instructions: SQUASH: "white squash", marrow, zucchini, patty pan, etc. "Better than Bouillon" Vegetable Base.

(*) DRAIN the stewed tomatoes into a sieve held over a 3 or 4 cup measure.

Press tomatoes with the back of a large spoon to drain the liquid. Add water to the tomato juice for a total measure of 4 cups. Set aside.

Cut 1/2 a large red onion into 1/2" slices, then sliver cut, stem to bloom.

Heat a non-stick sauce pan (3qt) over moderate high heat; spray the pan; add the onion and pepper; brown, stirring frequently, until partially caramelized, about 6 to 7 mins. Add the minced garlic and saute for about 1 min. Add the drained tomatoes and break them into pieces with the spoon.

Cook for about 2 minutes; then add the celery, herbs, and carrot. Stir to combine then add the vinegar and the olive oil. Cook until aromatic: about 5 mins. Then add the tomato juice and water mixture, the vegetable bouillon base, cilantro and parsley, squash, pimiento, and fava beans.

Taste and add some or all of the optional seasonings.

Bring just to a slight boil, reduce heat, partially cover, and simmer for about 20 minutes. Serve hot with a crusty bread, for dunking and getting all the juice.

Makes about 6 cups. Reheat gently.

VARY: Fava beans are large and sweet (high carbo) so this soup is hearty and filling. Substitute big red kidney, cranberry or romas, cannellini, Greek gigandes, etc. Vary the flavor with a fresh herb: thyme, lemon basil, a pinch of rosemary. Substitute lemon juice for the balsamic vinegar.

NOTES : Hearty soup: Very happy. We had this for lunch. ;-)

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